Swap the dried yeast for double the quantity of fresh, if you can get it (this will really heighten the doughy, savoury flavour). Simply whisk into the tepid water and set aside for 5min before mixing with the remaining ingredients.
This malted seeded bread is prefect for sandwiches or with soups!
Plus rising and cooling
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Yields:
2
Prep Time:
25 mins
Cook Time:
20 mins
Total Time:
45 mins
Cal/Serv:
241
Ingredients
300g
strong white bread flour, plus extra to dust
7g
sachet fast-action dried yeast
100g
mixed seeds, we used pumpkin, sunflower and sesame
3Tbsp.
malt extract
2Tbsp.
runny honey
Oil, to grease
Directions
Step 1Mix flour, yeast, seeds and 1tsp fine salt in a freestanding mixer fitted with a dough hook. In a jug, mix the malt extract, honey and 175ml tepid water. Pour into the flour mixture and knead for 5min, until smooth and elastic. Cover bowl with clingfilm and leave to rise in a warm place for 1hr, or until doubled in size.
Step 2Line a large baking sheet with baking parchment. Once risen, divide dough in ½ and flatten each piece into a small rectangle. Fold the corners of each rectangle into the middle, and then roll back and forth to make small fat sausages (this gives the dough tension, which helps with the shaping). Roll each fat sausage into a 35cm length. Lay baguettes on to the lined sheet, pulling up a pleat in the parchment between them (this will help keep the baguette shape). Cover with greased clingfilm (oil-side down) and leave to rise in a warm place for 1hr, or until visibly puffed.
Step 3Preheat oven to 220°C (200°C fan) mark 7. Put a large baking sheet in the oven to preheat for 10min, along with a smaller roasting tin filled with water on the bottom shelf (this will create steam).
Step 4Carefully remove the preheated baking sheet from the oven and slide the baguettes on to it (still on their parchment). With a sharp knife, cut a few diagonal slashes into the top of each and bake for 20min, until deep golden brown. Cool completely on a wire rack before serving.
To store:
Once cool, wrap well in clingfilm and store at room temperature for up to 3 days.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
